Directions

Preheat deep skillet or medium-sized soup pot, sprinkle bottom of pan with olive oil and place bay leaf in pan. Add hot pepper and garlic. Chop celery finely and add into pot, then chop onion and add to pot. Shimmy pan to coat bottom in oil. Add in bell pepper and stir together. Add in beans and diced tomatoes, stir together, then add stock. Add as much stock as you would like, depending on how thick you want your stoup. Add in coriander, cumin, hot sauce, and s&p. Simmer about 20 minutes. In a small bowl, mix together green onions, sour cream, and lime. Spoon soup into individual bowl and top with a spoonful of sour cream dip, if desired (I don't use it but my mom does).